John Boos Pro-Bowl 1-Compartment Commercial Sink with Right Drainboard, 54-3/16-Inch Wide
John Boos Pro-Bowl 1-Compartment Commercial Sink with Right Drainboard, 54-3/16-Inch Wide
14-Gauge 300-Series Stainless Steel, 20 x 20 x 12-Inch Bowl, 10-Inch Backsplash
A rugged, floor-standing prep sink with a deep single bowl, built-in right drainboard, and heavy-duty stainless steel construction for demanding commercial kitchens.
- One 20" x 20" x 12" compartment provides a roomy wash area for prep and cleanup.
- 30-inch right-hand drainboard adds convenient staging and drying space.
- 14/300 stainless steel construction is built for commercial durability.
- 10-inch boxed backsplash with a 45° top and 2-inch return helps contain splashes.
- Includes splash-mount faucet holes on 8-inch centers and a 3-1/2-inch die-stamped drain opening.
- Stainless steel legs, adjustable front and side bracing, and bullet feet help with stability and leveling.
- Ships knock-down (KD) for easier handling and installation.
Overall Dimensions:
54.19"W x 25.5"D x 44.06"HProduct Weight:
82.0 lbSingle Compartment Bowl
Includes one 20-inch wide by 20-inch front-to-back by 12-inch deep sink compartment.
Right-Hand Drainboard
The 30-inch drainboard on the right side provides extra space for draining, staging, or sorting items.
Heavy-Duty Stainless Steel Construction
Built from 14-gauge 300-series stainless steel for strength and long-term commercial use.
Boxed Backsplash
A 10-inch backsplash with a 45° top and 2-inch return helps protect the wall and reduce splash-over.
Faucet Hole Layout
Splash-mount faucet holes are punched with 8-inch centers for standard faucet mounting.
Stable Support Base
Stainless steel legs, adjustable front and side bracing, and adjustable bullet feet provide sturdy support and leveling.
Knock-Down Shipment
Ships KD to simplify freight handling and on-site assembly.
Certifications & Compliance
Documents
Frequently Asked Questions
Need Help Deciding?
Our equipment specialists can help you match specs to your kitchen layout, electrical capacity, and menu requirements.